Chili Chicken with Red Peppers & Onions

Ace Curries To Go is proud to have perfected this a Fusion Recipe using its own blend of Spices. Perfect for those lazy Sunday evenings as an appetizer, also converts to a full meal with the addition of Naan Bread and A Veggie Korma (Recipe to Follow soon).

• 25 g Ace Curries Butter Chicken Spice Blend
• 1 red bell pepper Peppers
• 6 chillies (or seranno peppers) Green Chillies
• 2 lbs chicken breast, boneless & cubed Chicken
• 4 tbsp Cooking Oil
• 1/4 cup, plain Yogurt
• 1, medium sized Onions (Red)
• To taste Sea Salt
• 1 tbsp (optional) Soy Sauce
• 1/4 bunch, fresh leaves (for garnish & flavour) Cilantro

1. Cut the Chicken, Bell Pepper & Onion into 1 inch Cubes ( as close as possible) Slice the Chillies in half’s and remove the seeds ( leave seeds in if you want it real hot)
2. In a mixing Bowl add the Ace Curries To Go “Butter Chicken Spice Blend”, Salt, Yogurt and Soy Sauce , mix well till smooth.
3. Add in the Chicken & Veggies to the bowl and coat well with the mixture. Cover and transfer the bowl to the fridge and leave in there for 1 or 2 hours or even over night if required.
4. In a Chinese Wok ( or Deep Fry pan) heat the oil, add in the Chicken and Veggies ( shake off excess marinade if possible) and stir fry on high till chicken cooked thru and the dish is relatively dry. Add in 1/2 the Cilantro Leaves and stir in well.
5. Remove to Serving Platter, Garnish with balance Cilantro Leaves and Lemon Wedges. Serve hot with a side of Ace Curries To Go” Mango Pineapple Dip”Chutney
6. The Stir Fry Step can also be replaced by just baking the Chicken and Veggies in the Oven at 400 for 30 minutes, tossing the lot at 15 minutes. Always check that the chicken is cooked thru before serving.